Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices
Onur Sevindik, Gamze Güçlü, Bilal Ağırman, Serkan Selli, Pınar Kadiroğlu, Matteo Bordiga, Esra Çapanoğlu, Haşim Kelebek
Topics & Concepts
Food scienceFermentationAromaLactic acidLactobacillus plantarumChemistryBacteriaFlavourTasteFermentation in food processingLactobacillusBiologyGeneticsPlant biochemistry and biosynthesisFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities